You could try letting it rise in a warmed oven. Set the oven to 200F and then once at that temperature put your bread in and turn the oven off, leave it to rise for 40 minutes and then without opening the oven turn it up to the baking temperature. I find this works well.
Getting the proportionate amounts of starch and flour is key. If there is higher fiber, heavier flour and not enough starch it won't rise. Also try reducing the liquid a little. Sometimes if I am using a whole grain flour I'll add an extra tsp of yeast and that helps it to rise.
Are you using live yeast and proofing it? - without that it might not rise.

Right from first being diagnosed with celiac disease I've found that tapioca has an overpowering taste and I really find it very unpleasant. If I catch a whiff of it in anything I don't want to eat it. It's supposed to be tasteless but it has a strong flavor and smell! So I use corn starch or arrowroot starch instead.
I've noticed that in a few products that use it, I can't taste it, but usually in gluten free bread type products I can.
Has anyone else had this experience?

I think this is the beer I tried when I was back in the UK and it's the best gluten free beer I ever tasted! - it tastes like regular beer and I hope that it gets rolled out in Canada too, I'd definitely buy it. Wow a beer that tastes good and doesn't give me stomach pains, heaven!

When I first registered for this forum I posted my blog address into my post sign off, not knowing that it was against the rules and I didn't find out it was against the rules for quite a while after that, because as I was new I didn't have permission to access any messages sent to me. I wasn't very familiar with forums and the rules back then.
That was back in 2009 and I still have a warn status, how long will it stay that way for an innocent error?
Thanks

What is safe? - I think I'm safer with a beer that's tested with 6ppm than untested gluten free products that no doubt could be way up at 20ppm! - I don't care what the ingredient is, I care about the ppm, that's what counts isn't it? The standards in N.America are terrible, gluten free means nothing as products can be packed in a factory that also packs wheat products. I don't think many supposedly gluten free baking supplies are as low as 6ppm, but I wish they were! More testing, thorough testing is the only way to guarantee anything. If you have a problem with 6ppm then you'll have a problem with almost all gluten free products.

I've had problems with sciatica too and yoga really helps, deep hip stretches really loosen up those areas. It seems that it's sometimes caused by sitting too much as well as wearing high heels. A lot of tension is stored around the hip area and lower back so any relaxing form of exercise would really help. I try to avoid wearing high heels and that helped as well as regular yoga practice. I'm not sure that celiacs are more susceptible but possibly if they are it could be due to having other health issues and being more sedentary.
Here are some yoga positions you could try (make sure you see a qualified teacher):
Pigeon pose
Bound Angle Pose
Reclining Bound Angle Pose
A regular sauna or whirlpool and going swimming would also help.

The best I've found that is all of the above is Vega Whole Food Health Optimizer and Vega sport. I take the optimizer everyday and also with me when I travel in the amount I need for the trip. They come in powder form, can just be stored on the shelf, are a lot healthier that Boost or Slimfast and are full of natural nutrients.

The website that's advertised on the pack seems to be down but now I see it's an old URL. I tried to get through to the number advertised on the pack but waited for over 12 minutes and there was no one available. There don't seem to be any contact details on the new website.
The website does say their products are gluten free.
I searched online and according to one persons feedback on Amazon they are one of the few corn mills that don't also mill wheat.
A reply from the company was posted on peanutallergy.com in 2004 they said: 'MASECA Corn Flour is made out of 100% corn and does not contain gluten.
Azteca Milling only handles corn in all the plants, there is no possibility of cross contamination with gluten, nuts or peanuts."

Here are some recent studies by the Canadian Government on the safety of Oats. It seems a little inconclusive but generally as you also said most people with celiac can handle them but a small minority are intolerant to oats. I do wonder about the ppm in pure oats as some people react to anything over 10 ppm;
http://www.hc-sc.gc.ca/fn-an/securit/allerg/cel-coe/oats_cd-avoine-eng.php
I've stopped eating oats as I always get a reaction when I eat them and I tend to eat more that the recommended 1/4 cup.

I recently bought a bag of this corn flour and it says it's a gluten free food but does this mean it's gluten free? - I'm not sure I can trust it.
I haven't seen tested Masa flour anywhere and would be interested how this would come out if tested.
Something has been upsetting my stomach and I'm not sure if it's this flour.
Thanks if you have any info.

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Celiac.com was founded in 1995 by Scott Adams, author of Cereal Killers, founder and publisher of Journal of Gluten Sensitivity, and founder of The Gluten-Free Mall, who had a single goal for the site: To help as many people as possible with celiac disease get diagnosed and living a happy, healthy gluten-free life!